In a large saucepan, add water, 1 teaspoon cumin, 4 sliced garlic cloves and chicken. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until chicken is done - about 10 minutes. Drain and remove chicken. Slice chicken across grain into thin pieces - cover to keep warm.

In a large skillet, heat oil over medium-high heat. Add minced garlic and cook until they are just beginning to turn golden - about 3 minutes. Stir in 1 teaspoon cumin and cook until fragrant - about 1 minute. Mix in tomato puree and cook until mixture thickens to a paste-like consistency - about 4 minutes. Stir in chipotle chiles, adobo sauce, vinegar, honey, Worcestershire and 1/4 teaspoon salt. Place the sliced chicken into the sauce and cook until thoroughly heated through - about 3 minutes.

Preheat broiler.

Cut the roll in half and place cut side up on a baking sheet. Toast rolls under the broiler. Remove only the top halves of the rolls from the baking sheet. Evenly divide chicken mixture among the bottom halves of rolls and evenly scatter the top of the chicken with cheese. Place back under the broiler just until the cheese melts. Remove and place top half back on to serve.